ALL THE PIZZA FLAVORS, BAKED INTO A PASTA CASSEROLE!
My kids have this running argument about whether pizza night or pasta night is better. I finally got tired of picking sides, so I just made both at the same time. That’s basically how this pizza pasta casserole was born in my kitchen. The first time I pulled it out of the oven, my husband walked in from the garage and stopped dead in his tracks. He said, “Why does it smell like our favorite pizza place in here?” I told him to sit down and find out. We’ve been making it on rotation ever since.
Here’s what you’re working with: a big, comforting casserole loaded with ground beef, Italian sausage, bell peppers, and onions, all tossed with penne in a seriously good sauce made from both marinara and pizza sauce. Then it gets buried under a blanket of whole milk mozzarella and topped with pepperoni before it goes into the oven. The result is bubbly, cheesy, and totally satisfying. And it’s genuinely simple to pull together on a weeknight. Budget friendly and family friendly — this one checks every box.
“This casserole is delicious and very easy to make! I added more pepperoni than the recipe called for since I love me some pepperoni. Both my sister and I came back for seconds!”
– Shawnae
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Ground beef — Half a pound goes in here. I use 80/20 for flavor. You could do all beef and skip the sausage if you need to, and it still turns out great.
- Ground sausage — Mild, sweet, or hot Italian all work. This is the secret weapon that pushes the flavor toward “pizza night.” I don’t recommend using breakfast sausage here — the seasoning profile is totally different.
- Yellow onion — One small onion, diced. It cooks down and adds a lot of background flavor. Don’t skip it.
- Green bell pepper — One small one. Classic pizza topping. It goes in after the meat so it doesn’t turn to mush.
- Beef broth — Just half a cup, but it helps deglaze the pan and adds a little depth to the sauce. Don’t substitute water here if you can avoid it.
- Garlic — Three fresh cloves, minced. I really think fresh garlic makes a noticeable difference in this one. Jarred works in a pinch, though.
- Worcestershire sauce — Two teaspoons. You won’t taste it outright — it just quietly makes everything taste more savory. Same goes for the hot sauce.
- Hot sauce — One teaspoon. Don’t worry, it doesn’t make this spicy. It’s a flavor booster, not a heat bomb.
- Marinara sauce — 32 oz. This is a big part of the sauce base, so use a good one. I always reach for a high-quality brand — it really makes a difference.
- Pizza sauce — 8 oz. Combined with the marinara, this is what gives the whole dish that unmistakable pizza flavor. I don’t recommend skipping it or just doubling the marinara instead.
- Penne — Three-quarters of a pound. Penne is my go-to because it holds up well in a thick, meaty sauce without getting soggy. Cook it a full minute less than al dente — it finishes in the oven.
- Parmesan cheese — A quarter cup, grated. This gets stirred right into the sauce. Grate it fresh from a wedge if you can. The pre-grated stuff just doesn’t melt the same way.
- Whole milk mozzarella — 2½ cups, shredded from a block. This is non-negotiable. Low moisture, whole milk mozzarella melts beautifully and has way better flavor than the pre-shredded bags. I don’t recommend the pre-shredded version here — it gets a little rubbery.
- Pepperoni — 25 slices go on top. More is also acceptable. (I’m not judging!)
- Dried oregano and dried basil — One teaspoon of each. Standard pizza seasonings. They do a lot of work here.
- Garlic salt — Half a teaspoon. Adds a nice savory layer without overpowering anything.
- Red pepper flakes — Just a pinch. Again, this is for flavor, not heat. Keep it in.
HOW TO MAKE PIZZA PASTA CASSEROLE:
Before anything else, get your prep in order. Measure out your seasonings, dice your onion and pepper, and get a large pot of water on the stove heating up. Salt that water generously once it boils — about ¾ tablespoon of kosher salt. Also go ahead and preheat your oven to 375°F now so it’s ready when you need it.
Grab a large skillet and get it going over medium-high heat. Add your ground beef, sausage, and diced onion all at once. Let everything cook together for about 4 minutes, breaking up the meat as you go. Then add your diced green bell pepper and cook for another 5 minutes, until the meat is fully browned and cooked through. Drain the grease — don’t skip that step or your sauce will be greasy.
Drop the heat to medium. Pour in the beef broth and use a spatula to scrape up anything stuck to the bottom of the pan. That stuff is flavor — get it all. Now stir in the garlic, Worcestershire sauce, hot sauce, and all your seasonings. Give it a good stir and let it cook for about a minute.
Pour in your marinara and pizza sauce. Stir everything together and let the sauce simmer, partially covered, while you cook your penne. Cook the pasta one full minute less than the package says for al dente. It’s going to finish cooking in the oven, so you want it just slightly underdone right now. Trust the process.
Pull the sauce off the heat and stir in the grated Parmesan. Drain your pasta and add it directly to the skillet. Toss everything together until the pasta is well coated. Now, if your skillet isn’t oven-safe up to 450°F, transfer the whole thing to a lightly greased 9×13-inch casserole dish. Either way works.
Here’s where it all comes together. Spread the shredded mozzarella evenly over the top, then lay your pepperoni slices over the cheese. Cover the dish — if you’re using foil, spray one side with non-stick spray first so it doesn’t stick to the cheese — and bake covered for 10 minutes. Then pull the cover off and bake for another 15 minutes, until the cheese is bubbly and the pepperoni is getting a little crispy around the edges. If you want even more color on top, you can broil it at 450°F for just about a minute. Just don’t walk away from the oven during that part. Finish with a sprinkle of fresh parsley and extra Parmesan if you like, and boom — dinner is served!
Make-Ahead Instructions
This is one of those recipes that’s actually perfect for making ahead. Assemble the whole casserole, cover it, and either refrigerate it for up to 2 days or freeze it for up to 3 months. When you’re ready to bake it from the refrigerator, let it sit at room temperature for 30 minutes first, then add 10 extra minutes to the covered baking time. If it’s frozen, let it thaw completely in the fridge — that can take up to 24 hours — then follow the same refrigerator baking method. Just make sure you slightly undercook the pasta when you boil it. It’ll have more time in the oven to finish, and you don’t want it mushy.
FREQUENTLY ASKED QUESTIONS:
Can I use all ground beef or all sausage instead of both?
Yes, totally. I personally love the combination because the sausage brings that Italian seasoning flavor, but if you only have one or the other, it’ll still be delicious. Just keep in mind that all-sausage will be a bit richer, and all-beef will be a tad milder.
Can I use a different pasta shape?
Yes, you can. I really think penne is the best choice here because it holds up well in a thick, chunky meat sauce and doesn’t get waterlogged. But rigatoni or ziti would work fine too. I don’t recommend anything too thin or delicate — it won’t survive the oven time very well.
Do I really need both marinara and pizza sauce?
I really think you do, yes. The pizza sauce is what makes this taste like a pizza and not just a regular pasta bake. It’s a pretty specific flavor and you’ll notice if it’s missing. I don’t recommend swapping it out for extra marinara.
What other toppings can I add?
So many options! Sliced mushrooms, black olives, diced tomatoes, or even cooked chicken all work great. Add them in with the peppers during the stovetop step. Play it by ear depending on what your family likes.
Can I make this ahead and freeze it?
Yes! This freezes really well. Assemble the casserole, cover it tightly, and freeze for up to 3 months. When you’re ready to use it, let it thaw completely in the fridge — give it a full 24 hours. Then let it sit at room temp for 30 minutes before baking, and add 10 extra minutes to the covered baking time. Leftovers also freeze well after baking.
How do I store leftovers?
Pop any leftovers into an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 3 months. Reheat in the oven or microwave — both work well.
Does the hot sauce make this spicy?
No, it doesn’t. I know it sounds like it would, but one teaspoon in a full casserole this size just adds a little savory depth. Same with the Worcestershire sauce. Neither one is detectable on its own — they just quietly make the whole thing taste better. Don’t leave them out.
Do I have to use whole milk mozzarella?
I really recommend it. The low-moisture, whole milk version melts evenly, browns beautifully, and just tastes better. Pre-shredded cheese has an anti-caking coating that can make it a bit grainy when it melts. Shredding it fresh from a block takes an extra two minutes and is totally worth it.
Pizza Pasta Casserole
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground sausage mild, sweet, or hot Italian
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 1/2 cup beef broth
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 32 oz marinara sauce high quality
- 8 oz pizza sauce
- 3/4 lb penne pasta
- 1/4 cup Parmesan cheese grated fresh from a block
- 2 1/2 cups whole milk low-moisture mozzarella shredded from a block
- 25 slices pepperoni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic salt
- 1 pinch red pepper flakes
Instructions
- Preheat your oven to 375°F. Begin heating a large pot of well-salted water (about ¾ tablespoon kosher salt once boiling) for the pasta.
- Heat a large skillet over medium-high heat. Add ½ lb. ground beef, ½ lb. ground sausage, and 1 small diced yellow onion. Cook for 4 minutes, breaking up the meat. Add 1 small diced green bell pepper and cook for 5 more minutes, until the meat is fully cooked through. Drain the grease.
- Reduce heat to medium. Pour in ½ cup beef broth and scrape the bottom and sides of the skillet clean. Add 3 minced garlic cloves, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic salt, and 1 pinch red pepper flakes. Stir to combine and cook for 1 minute.
- Add 32 oz. marinara sauce and 8 oz. pizza sauce. Stir to combine. Let the sauce simmer partially covered over medium heat while you cook the pasta.
- Cook ¾ lb. penne pasta in the boiling salted water for 1 minute less than the package directions for al dente. Drain and set aside.
- Reduce the sauce to low heat. Stir in ¼ cup grated Parmesan cheese. Add the drained penne and stir until everything is evenly combined.
- Transfer the pasta mixture to a lightly greased 9×13-inch casserole dish (if your skillet is not oven-safe to 450°F). Spread it out evenly.
- Scatter 2½ cups shredded whole milk mozzarella evenly over the top, then lay 25 pepperoni slices over the cheese.
- Cover the dish with a lid or foil (if using foil, spray one side with non-stick cooking spray to prevent sticking). Bake covered at 375°F for 10 minutes.
- Remove the cover and bake for 15 more minutes, until the cheese is fully melted and bubbly. For extra browning on top, broil at 450°F for about 1 minute — watch it closely and don’t walk away.
- Garnish with fresh parsley and extra grated Parmesan if desired. Serve hot.
